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Paggis – pork haggis
Shh, don’t tell anyone in Scotland but… I made haggis from pork instead of lamb. I know, it’s probably sacrilege, but pork is a fraction of the price of lamb, and simple economics dictate that if I want delicious haggisness, it needs to be in a reasonable price bracket. So… paggis! (And thank you to…
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Gluten free Lorne sausage
Lorne sausage is Scotland’s own sausage. Made well, with good ingredients, it is delightfully different. Sadly all too many are made without care and with iffy ingredients, so they are merely “tasty” instead of “delightful”. Here’s a gluten free version for those who have to avoid wheat and other gluten bearing grains. 1 cup rice,…
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Haggis
Now that I have made you recoil in terror, here is how to make Scotland’s national sausage with ingredients available in the US. Yes, I called it a sausage, because that’s what it is! SPECIAL EQUIPMENT NEEDED meat grinder vacuum sealer vacuum bag sous vide setup OR large lidded pot INGREDIENTS 1 large onion, diced…
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Yorkshire Polony
First things first: no, this is not a recipe for Baloney / Bologna / etc. This is for Yorkshire Polony, a mild cooked sausage from Yorkshire, NE England. You will need some special equipment here: a meat grinder, a sausage stuffer, and inedible fibre sausage casings. In this ingredient list I will give you percentages…